Decadent Chocolate Brownies

These are my favorite brownies. They are so easy to make and the addition of coconut oil really gives them a great flavor. It’s not like you eat one and say, “wow, there is coconut in there.” It’s a nice subtle flavor in the background that gives them a really rich, decadent taste.

I’ve taken these to many potlucks and the plate is always emptied! I made these to take on our trip to San Diego. I didn’t tell anyone that I made them, so it was a happy surprise when I pulled them out of the picnic basket. And there were just enough that Hubbyman and I had a late night treat out on the balcony watching the ocean in the moonlight.

In a heavy saucepan, bring coconut oil, sugar and water to a boil, stirring constantly until the sugar is dissolved (about 2-3 minutes). Remove from the heat, stir in 2 cups of chocolate chips until melted; cool slightly then beat in vanilla. In a mixing bowl, whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed. In a separate bowl, mix together flour, baking soda, and salt; add to the chocolate mixture and mix well to combine. Stir in the remaining chocolate chips.

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Comments

Oh I love a fudgy brownie and these look amazing. I've always used the recipe from the back of the baker's chocolate which seems similar to this one. As much as I love coconut oil, I never thought to sub it out for the butter.....can't wait to try it!Funny how even though I've been "detoxing" all the sugar after the holidays, I've been drawn to your sweet recipes today. LOL!